The practice of the beef that stew, how is the beef that stew done delicious
The person is in abroad, eat the beef that stews to the aunt, like coming home. Feeling this bowl of beef is the milepost of my cate career: Knew from now on " eat " and " cate " the distinction between. The plan seeks casually, resemble quite. The aunt is nuncupative cookbook, here oneself is written down.

With makings 

Beef
Garlic
Tomato
Oily salt sugar, unripe smoke often smoke, aniseed of Chinese prickly ash

The practice of the beef that stew 

  1. Cold water bubble, delay haemorrhage water. Cold water removes boiler scald flesh, hind abluent.

  2. Garlic is in oil stir-fry before stewing, oil wants wide; Put tomato, candy, exert all one's strength fry. Free captive animals is smoked often smoke. Put beef again, fry fleshy chromatically, put aniseed of Chinese prickly ash again (put less) , put sugar again, such frying come out very delicious.

  3. Add boiled water, water should have done not have beef, conflagration stews 5 minutes, open the smallest fire to stew two hours to come next crisp sodden.

2020-05-09
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